LAMB BREYANILAMB BREYANIINGREDIENTS:20 lamb pieces500 grams of Basmati rice3 onions finely chopped8 cloves of garlic peeled and grated on fine side of grater1 big chunk of fresh ginger , peeled and grated on fine side of grater6-8 potatoes cut into cubes3 tablespoons of Breyani Masala 1 cup of cooked lentils1 teaspoon of chili powder 1 tablespoon of turmeric1 tablespoon of salt Oil for frying potatoesA bunch of fresh coriander A few cubes of butter3 cardamon pods and a few stick cinnamon.METHOD:Deep fry cubed potatoes in oil , put aside when done . Soak basmati rice in hot water for ten minutes , get rid of that water , now add fresh hot water about a litre , a teaspoon of salt and some turmeric( optional ) , boil for ten minutes , strain and leave one side .In a big pot fry lamb pieces and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 3 times or until the meat is nearly tender . Now add all your spices and salt , Braise for about 5 minutes , stirring . Now add a cup of hot water and cook on medium heat until meat is tender now add half a cup of hot water the rice , potatoes, butter , the cooked lentils and coriander on top . Cook on medium to low heat for ten minutes , give it only one stir , now switch off the stove, Close the pot , and walk away .Come back in half an hour , dish up and serve with a slaai/ sambal .Bron: Cape Malay Cooking Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

BUTTER CHICKEN FATIMA'S BUTTER CHICKEN CURRYINGREDIENTS:6 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor) 2 small onions chopped finely4 tablespoons of Garlic and Ginger peeled and grated on fine side of grater 1 cup of plain Yoghurt 2 tablespoons of roasted masala ( I use Packo) 1 teaspoon of Jeera (Cumin) 1 tablespoon of paprika2 teaspoons of turmeric 1 teaspoon of chili powderA cup of coconut cream or coconut milkA bunch of chopped coriander 1 tablespoon of oil for frying onions 1 tablespoon tomato pasteSalt to taste 2 whole chillies1 lemon / juicedMETHOD: In a bowl add your chicken , yoghurt, lemon juice , tomato paste , garlic and Ginger , all your spices and salt and whole chillies . Mix everything together with hand . Cover with clingwrap and marinade for a few hours or overnight .In a heated pot on high heat add the oil and onions chopped finely , fry until golden brown , add a cup of warm water and cook the onions until all water has cooked away . Next add your chicken mix with any leftover marinade in bowl and add that as well to pot . Cook on medium heat stirring occasionally , Whatever you do , do not add any water to the curry , cook until chicken are tender , 15-20 minutes , before serving add the cream and a bunch of coriander .Please note the cream is quite rich and for that reason I don't add any butter to this dish . You may add butter if you wish to . Butter chicken curry describes the almost butter soft textures of the chicken because of the marinating process .Tip - if your curry sauce is a bit on the watery side , simply mix a tablespoon of corn flour with a little water and stir into curry , as we are not using Cashew nut paste in this recipe . If you want to use Cashew nut paste simply soak nuts for an hour in a little water or milk then grind a cups worth till fine and paste like and add to your curry during the cooking stage .Serve with White Basmati rice Bron: Cape Malay Cooking with Fatima Sydo Plasing & Foto: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN CURRY WITH ALMOND MILK

CHICKEN CURRY WITH ALMOND MILKThe secret to this dish seemed to be browning the chicken well before adding the almond milk. Serves 8INGREDIENTS: 3lb - Chicken 4 Tsp - Kashmiri Chilly powder 3 Inch Ginger 12 - Large Garlic cloves 2 Tsp - Vinegar 1 - Large Red Onion, Sliced 1 - Large Potato 20 - Almonds 2 Cups - Milk (use more if you want more gravy for the dish) Curry leaves Coconut Oil Salt 1 Tbsp - Fresh Cream (optional)DIRECTIONS: Grind the ginger and garlic into a fine paste. You should be getting approximately 5 tablespoons of ginger-garlic paste. Marinate the chicken with the ginger garlic paste, chilly powder, vinegar and salt and keep it for an hour.Heat coconut oil in a non stick pan. Add sliced onions, potato, curry leaves and the marinated chickenCook until the chicken is cooked through and browned. Browning the chicken is necessary in order to achieve the desired taste.While the chicken is cooking, take the almonds in a microwave-safe bowl, add enough water to immerse the nuts and cook for 90 secs. Take out and let it cool. You should be able to peel the almond skin off easily now.Take the peeled almonds and grind it into a fine paste by adding water.Add the almond paste and milk to the browned chicken.Garnish with Julienned ginger.NOTES AND TIPS: Use fresh ginger garlic pasteYou may substitute the almond milk with coconut milkBrown the chicken well before adding the almond milkUse coconut oil for a unique flavorBron: Badam Murgh Malai Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN CURRY (QUICK)

QUICK CHICKEN CURRYIf you want dinner with a kick, then this Quick Chicken Curry is right up your alley. You can have a dish that's full of flavor on the table in about 30 minutes and your whole gang'll be saying, "OOH, IT'S SO GOOD!!" Serves: 6 Cooking Time: 30 min What You'll Need: 1 (12-ounce) jar roasted red peppers, drained 1/2 cup chopped onion 1 cup chicken broth 1/2 cup light coconut milk 2 teaspoons curry powder 1 cup grated carrots 1 3/4 pounds boneless, skinless chicken thighsWHAT TO DO: In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet. Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 minutes, or until no pink remains in the chicken. Serve topped with sauce. NOTES: When using coconut milk, a common question that comes up is whether or not it's the same as cream of coconut. The answer is that they are NOT the same, cream of coconut is sweetened and much thicker. Cream of coconut is most often used in desserts and mixed drinks.Bron: Mr Food Plasing : Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK

CHICKEN JALFREZI

CHICKEN JALFREZI INGREDIENTS: FOR THE SAUCE: 1 – 2 large onions, roughly chopped 1 tablespoon oil 4 garlic cloves, chopped 1 green chilli, chopped (you can use more if you like your food spicy & hot) 1 tin chopped tomatoes (ek het sommer my eie tamaties in die masjientjie gewerk jong) 1/2 litre of water 1 tablespoon ground coriander/koljander 1 tablespoon ground cumin/jeera/komyn 1 teaspoon turmeric/borrie Salt to tasteFOR THE CHICKEN & VEG 500g chicken breasts, washed & diced up 2 tablespoons of oil 1/2 red pepper, roughly chopped 1/2 green pepper, roughly chopped 1 large onion, sliced roughly (ek het die ui bietjie bruiner gemaak want ek kan die smaak van half rou wit ui nie hantteer nie) 2 red chillis (optional) 1 teaspoon ground cumin/jeera/komyn 1 teaspoon ground coriander/koljander 1 teaspoon turmeric/borrie 2 teaspoons garam masala A handful of fresh, chopped dhanya leavesMETHOD: Mix the jeera, coriander and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce. Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned. Add the water to the onion mixture and simmer this for around 20 minutes. While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn. Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken.) Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce. Stir and leave to simmer for another 10 minutes. Keep warm. Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes, turn down the heat and add the roughly chopped onion, red & green peppers and chillis. Stir this until the onions and pepper soften just a bit and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy) Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes. Just before you dish it up, stir in the garam masala and chopped dhanya leaves. Serve with basmati rice or naan bread.NOTA: Ek het myne met Cape malay roti bedien en naan brood en ek moet se dit was nogal iets anders en baie lekker veral as mense hou van kerrie maar nie die rissie nie. Die vrou wat die oorspronklike resep geplaas het, het aartappels in gesit want sy se haar gesin hou daarvan maar as voorgereg is dit bietjie erg vir my en my agterstewe.Bron: Pakistani ResepPlasing: Natalie Hayley Mohamed / WATERTAND RESEPTE VIR OUD EN JONK

LAMB BREYANI

LAMB BREYANI Yield: 8 cups Ingredients: 1, 4-inch piece ginger, peeled and grated 4 garlic cloves, peeled and grated 4-6 green Thai, serrano, or cayenne chilies, stems removed 2 Tablespoons garam masala 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon salt 2/3 cup chopped fresh cilantro 1/4 cup fresh mint, chopped 2 lbs. boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes 1 cup plain yogurt 3 medium yellow or red onions, peeled and very thinly sliced 4 Tablespoons canola or vegetable oil 1 1/2 cups water 2 1/2 cups uncooked basmati rice 1 Tablespoon salt 1/2 teaspoon saffron strands, soaked in 2 Tablespoons milk (optional)DIRECTIONS: In a deep bowl, mix together the ginger, garlic, green chilies, garam masala, red chili powder, turmeric, teaspoon of salt, cilantro and mint. Add the lamb and mix to coat. Marinate at least two hours in refrigerator or, ideally, overnight. After marinating, add the yogurt to the lamb and mix well. Turn the slow cooker on low. Add the onions, 2 tablespoons of the oil and the marinated lamb to the slow cooker. Cook for 2 hours. On the stovetop, bring the water to a boil over medium-high heat. Add the rice and tablespoon of salt and turn the heat to low. Allow the rice to simmer for 3 to 5 minutes, at which point most of the water will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any water remaining in the pot. Level the rice in the slow cooker with the back of a spoon. Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired. Cook for 1 hour, fluffing the rice once or twice. Scoop and serve this amazing one-pot meal. Tips: - If you want to add another layer of flavor to the dish, brown the onions in oil on the stovetop before adding them to the slow cooker. - To make this dish in a 3.5-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 4 cups.Bron; Onbekend Plasing: Tiana Botes / WATERTAND RESEPTE VIR OUD EN JONK